Biscoff Crescent Roll Cookies

This isn’t really a recipe.

It’s more like an idea.

And I mean, I know I have said it before, but I regularly have good ideas.  It’s my thing.

No weak-sauce ideas either, I’m talking major ideas…ideas full of win…

Except when we’re talking about bunk beds or trying to get my husband to go see Les Mis, which I have basically decided is impossible.

It’s true, I asked him last night and tried to sell it with Russell Crowe and Hugh Jackman.  Alas, he’s smarter than I am.  He can catch a truth-stretch at 98 miles an hour.

But pretty much every other time I am good idea-full.

And to drive this point into your gray matter I made cookies.

Cookies with literally 2 ingredients if you don’t count the glaze.  Ok, fine we totally have to count the glaze.  So 4 ingredients.  Fine.

Biscoff Crescent Roll Cookies.

Biscoff Crescent Roll Cookies | Cookies & CupsI have been resistant to using Biscoff in a lot of my recipes.

Not because it’s not delicious, obvi.

I just feel like the rest of the food blog world has pretty much taken Biscoff and nailed it down.   Been there done that.  Biscoff FTW.

I know this doesn’t make any sense, because I am ALL ABOUT TRENDS. Hello, I just wrote FTW.  I mean, I am currently wearing neon nail polish and manuevering my mouse on a white and gray chevron patterned mouse pan that I bought on Etsy, staring at ceramic measuring spoons that I bought at Anthro waiting for my next Kate Spade 75% off sale email.

I’m a cliche.

So why in the world would I draw the line at Biscoff?  Who do I think I am??

Clearly not original.

So let’s talk about the world’s easiest cookies that you can shove in your face breakfast, lunch or dinner.

I took the idea from these cookies that I came up with last year, but made them even easier.

All you do is unroll a can of crescent rolls…if you can find the “seamless” version, even better, but I can’t always find those, so I used regular Crescents and just pinched the seams…
A rectangle of crescent roll doughThen I grabbed 3/4 cup of Biscoff spread.

I find Biscoff down my Peanut Butter aisle at the supermarket near Nutella.  Oh and yeah, these would be redonk with Nutella…so try that too.

PhotobucketSpread it out to just about, but not quite the edge of the dough…PhotobucketRoll it up tightly…

PhotobucketAnd then wrap it in Cling Wrap.  You’ll want to chill it for about an hour-ish so it’s easier to cut into slices…

PhotobucketWhen it’s chilled, cut it into 1/4 inch slices…

PhotobucketThen place them on a lined baking sheet about 2 inches apart.

PhotobucketWhen they have baked, you can let them cool for a bit and you can eat them, or you can glaze them.

I glazed…
Biscoff Crescent Roll Cookies | Cookies & CupsThen I ate.

A piece of Biscoff Crescent roll pinwheel cookie on a plate with a spoonful of Biscoff spread

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Biscoff Crescent Roll Cookies

  • Author: Cookies & Cups

Description:

makes 12 cookies


Ingredients:

  • 1 (8 oz) can Crescent Rolls
  • 3/4 cup Biscoff spread
  • 1 cup powdered sugar
  • 23 Tbsp milk

Instructions

  1. Unroll Crescent rolls on you work surface.
  2. Evenly spread the Biscoff on top of the flat dough.
  3. Tightly roll up the dough and wrap in cling wrap. Refrigerate for about an hour.
  4. Preheat oven to 350°
  5. Remove roll from refrigerator
  6. Cut into approx 1/4″ slices and lay flat on a baking sheet lined with parchment paper.
  7. Bake for 12-15 minutes until Crescent gets golden.
  8. Let cool.
  9. Prepare glaze by mixing powdered sugar and milk in a bowl. You can make the glaze thicker to drizzle, or thinner to coat the entire cookie.
  10. Spread over cookies allowing the glaze to drip down the sides.
  11. Let glaze set and enjoy!

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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SoKnitpicky
October 7, 2013 6:13 pm

Thank you for the recipe. This was really good! Did you mean to say to cut into 1/4″ slices, though? I cut mine closer to an inch and got 14 cookies. One-quarter inch seems a bit thin.

Kim
September 22, 2013 9:16 am

I am addicted to Biscoff! I made a 10 minute trifle using the cookies. I can’t wait to try this recipe using the spread.

http://kimsrandomlife.wordpress.com/2013/05/07/biscoff-cookie-trifle-quick-and-easy-dessert/

September 21, 2013 9:22 pm

Recipe or idea – this is AMAZING!

Kristina
August 10, 2013 12:16 am

I’m curious, would puff pastry work in place of crescents? I think I’d like the texture of puff pastry better.

January 13, 2013 9:28 pm

i am obsessed with cookie butter.
These cookies scream to me to be made.
lol

January 13, 2013 8:24 am

This has given me so many ideas. Like I needed MORE cookie ideas floating around in my head! Thanks a lot 😉 And I’m so not hip…WTF is FTW? Sorry, couldn’t resist.

January 12, 2013 9:44 pm

These look awesome! Biscoff may be everywhere but I haven’t seen it like this. And with cresent dough? Yep, I’m in.

Natalie
January 12, 2013 1:23 am

Just tried this recipe tonight. My Family scarfed the entire batch of cookies up in 10 minutes. I say it is a success and I will be making these Biscoff Crecent Roll Cookies again! Thanks for the great ideas. I love this site.

January 12, 2013 1:23 am

Oh my goodness, these sound amazing! You are a genius, once again:)

After all the kids and grandkids left, I realized we still had a jar of Biscoff left in the cupboard and I ate the whole thing myself, with a spoon, over a few days. I was a little bit embarrassed when my husband went to the cupboard and asked where the jar of Biscoff was;)

January 11, 2013 4:52 pm

WoW! You really do have great ideas! While I’ve loved Biscoff Cookies since having them on a flight a couple years ago..I’ve never tried the spread. Hubby is making a grocery run on the way home and I need to call him! These look amazing plus I love how simple they are to make! 🙂

January 11, 2013 11:35 am

You regularly have good ideas, and I regularly come to you for good ideas. And good does not begin to describe this idea! LOVE!!

January 11, 2013 8:43 am

I agree…you are a very good “idea” woman. These cookies prove that.

January 11, 2013 3:56 am

Ugh, why can`t i have these like right NOW? Looks amazinggg!

January 10, 2013 9:27 pm

I have such a strong compulsion to just eat that rolled up dough. Unbaked. That’s probably a bad idea, right?

Tamara
January 10, 2013 9:26 pm

These sound Delish, but being a Canadian I have no idea what Biscoff is? Do tell 🙂 Oh and Trader Joes Cookie butter sounds scrumptious too..

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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